Argentine ñoquis with simple tomato sauce

Step 1/6

• 1 kg floury potato

• 1 pot

Add potatoes into a pot with salted boiling water and cook until soft. Drain them and let cool.

Step 2/6

• 1 onion
• 2 canned whole peeled tomatoes
• 5 tbsp olive oil
• salt
• pepper

• saucepan
• knife
• cooking spoon

Peel the onion. Add onion, canned tomatoes, and olive oil to a saucepan over low heat and let simmer for approx. 30 min. uncovered, or until it has thickened up. Stir from time to time and mash up any big pieces of tomatoes with the back of a cooking spoon. Season with salt and pepper.

Step 3/6

• 2 eggs
• 1 tbsp salt
• 350 g flour
• 1 pinch ground nutmeg

• bowl (large)
• potato masher
• rubber spatula

Peel and mash potatoes in a big bowl until smooth. Add eggs, salt, and nutmeg and mix well until combined. Add the flour into batches, mixing in between. As soon as there is almost no flour left, transfer dough to a surface and work with your hands. Dough should be soft but not too sticky. Add more flour as needed.

Step 4/6

• cutting board
• fork

Divide dough into 4 sections. Working with one section at a time, roll into a rope and cut into small pieces. Take each ñoqui and roll it over a fork to create a pattern. Repeat with remaining dough.

Step 5/6

• 1 tbsp vegetable oil

• pot
• frying pan

Add ñoqui into a pot with salted boiling water and let simmer until they are floating on the surface. Transfer them to a pan with vegetable oil over medium-high heat to crisp them up and give some color.